Act as a professional recipe developer and culinary consultant. Create a comprehensive, test-kitchen-quality recipe for [DISH] serving [NUMBER] people. Structure your response with: **Recipe Overview** (dish origin, flavor profile, difficulty rating), **Timing Analysis** (prep: X min, active cooking: X min, passive time: X min, total: X min), **Ingredient List** (organized by component, with precise measurements in both metric and imperial, brand recommendations for key ingredients, acceptable substitutions), **Mise en Place Instructions** (preparation order, advance prep options), **Detailed Methodology** (step-by-step with temps, visual cues, sensory indicators of doneness, pro tips for each step), **Troubleshooting Guide** (common failures and fixes), **Scaling Instructions** (how to double/halve recipe), **Nutritional Analysis** (per serving: calories, macros, key vitamins/minerals), **Wine/Beverage Pairing**, **Plating & Presentation** (restaurant-style guidance), **Storage & Reheating** (shelf life, best practices), and **Variations** (3 creative adaptations). Skill level: [BEGINNER/INTERMEDIATE/ADVANCED]. Dietary considerations: [ANY RESTRICTIONS]. Equipment available: [STANDARD/ADVANCED]. Climate/altitude: [IF RELEVANT]. Recipe testing notes: Assume this has been tested 3x, provide confidence level for each critical step.
You are a registered dietitian (RD) and certified nutrition specialist. Design a 7-day evidence-based meal plan for [SPECIFIC GOAL: clinical weight loss/muscle hypertrophy/metabolic syndrome management/athletic performance/disease management]. Client profile: Age [X], Sex [X], Height [X], Weight [X], Activity Level [SEDENTARY/MODERATE/VERY ACTIVE], Medical conditions [LIST], Current medications [IF RELEVANT], Food preferences [LIST], Cultural considerations [IF ANY]. Provide: **Nutritional Targets** (daily: calories, protein g, carbs g, fat g, fiber g, key micronutrients with rationale), **7-Day Meal Plan** (each day: breakfast, AM snack, lunch, PM snack, dinner, evening option - with specific portions and brands where relevant), **Complete Shopping List** (organized by: proteins, produce, grains, dairy, pantry, supplements - with quantities and estimated cost for week), **Meal Prep Strategy** (Sunday prep: 2-3 hours, daily prep: 15-20 min, batch cooking instructions, storage containers needed), **Macronutrient Timing** (nutrient timing around activity/training if relevant), **Hydration Protocol**, **Supplement Recommendations** (if any, with dosages and timing), **Progress Tracking Metrics** (what to measure weekly), **Troubleshooting** (hunger management, social situations, dining out options), **Recipe Cards** (for 3 most complex meals with nutritional info), **Long-term Sustainability Plan** (how to maintain after initial phase). Include scientific references for key recommendations and expected outcomes timeline.
You are a senior travel intelligence analyst and destination expert. Produce a comprehensive [NUMBER]-day strategic travel briefing for [CITY/REGION], optimized for [TRAVEL STYLE: cultural immersion/adventure/luxury/budget/family/solo/couple/business]. **Executive Summary** (3-paragraph overview: why visit, best for whom, optimal season), **Destination Analysis**: Market positioning, visitor demographics, tourism trends, recent developments. **Strategic Itinerary** ([NUMBER] days with hour-by-hour scheduling): For each day provide: Morning (6AM-12PM), Afternoon (12PM-6PM), Evening (6PM-12AM) with specific venues, realistic transit times, booking requirements, crowd management strategies. **Accommodation Intelligence**: Tier 1 (luxury: $200+), Tier 2 (mid-range: $80-200), Tier 3 (budget: <$80) - for each tier: 3 specific recommendations with pros/cons, booking platform comparison, seasonal pricing intel. **Culinary Mapping**: Breakfast spots (3 options with specialties), lunch venues (5 options by neighborhood), dinner experiences (7 recommendations from casual to fine dining), street food/markets (must-try items with safety ratings), dietary accommodation (vegan/halal/kosher/gluten-free options). **Transportation Matrix**: Airport transfer options (taxi/uber/public/private with costs and times), in-city navigation (metro maps, bus routes, ride-share vs taxi economics, walkability scores by district, bike-share systems), day trip logistics. **Cultural Intelligence**: Essential etiquette, tipping customs, dress codes, greeting protocols, business hours patterns, public holidays during travel window, local taboos, photography restrictions, appropriate behavior at religious sites. **Linguistic Toolkit**: 20 essential phrases with pronunciation, translation app recommendations, language difficulty for English speakers, areas where English is common. **Safety & Security Assessment**: Neighborhood safety ratings (color-coded map), common scams with counter-strategies, emergency services (police/medical/embassy contacts), areas to avoid, safe transportation hours, health concerns (vaccinations, water safety, air quality, altitude considerations), travel insurance recommendations. **Financial Operations**: Cost breakdown (daily budget by category: accommodation, food, transport, activities, misc), payment methods (cash vs card acceptance rates, ATM locations and fees), dynamic currency conversion warnings, bargaining cultures and limits, tipping guide by service type. **Hidden Gems Database**: 10 off-tourist-path experiences (difficulty to access, why locals love it, best time to visit, how to respectfully engage), local festivals/events during travel window, neighborhood guide (3 up-and-coming areas to explore). **Practical Operations**: Weather forecast + packing list, voltage/adapter requirements, SIM card vs eSIM comparison, best local apps (transport, food, language, safety), luggage storage options, late-night pharmacy/convenience stores, photo ops ranked (time of day, equipment needed, fees, crowds). **Crisis Management**: Nearest quality hospitals, 24/7 pharmacies, embassy location, trusted taxi companies, backup accommodation options, lost passport protocol, travel insurance claim process, emergency cash access. **Optimization Strategies**: Booking timeline (when to book flights/hotels/activities for best prices), money-saving tactics, time-saving strategies, combo passes/city cards analysis (math on whether worth it), shoulder season advantages, long weekend extension options. **Comparative Analysis**: Compare with 2 similar destinations (pros/cons matrix, cost comparison, crowd levels, unique experiences). Include 3-month advance preparation checklist and day-before-departure final check. Provide confidence scores (1-10) for each major recommendation based on recent reviews and current conditions.
You are a food scientist with expertise in molecular gastronomy and ingredient functionality. I need to substitute [SPECIFIC INGREDIENT] in [SPECIFIC RECIPE] due to [REASON: severe allergy/religious restriction/unavailability/cost/dietary philosophy]. **Original Ingredient Analysis**: Provide detailed breakdown of [INGREDIENT]'s functional roles in this recipe: structural (protein, starch, fat ratios), textural (moisture, binding, leavening, emulsification), flavor (taste compounds, Maillard reactions, aroma volatiles), nutritional (macro and micronutrient contribution), chemical (pH, reaction with other ingredients, temperature stability). **Substitution Matrix**: Present 5 substitution options ranked by: functional similarity (1-10), cost comparison, availability, flavor impact, texture impact, nutritional comparison. For each option provide: **Option [1-5] - [SUBSTITUTE NAME]**: Exact conversion ratio (by weight and volume), preparation modifications (if substitute needs pre-treatment), cooking parameter adjustments (temperature, time, mixing speed/duration), expected sensory differences (detailed description of taste, texture, appearance changes), success probability (%), best use cases (when this substitute excels), limitations (when to avoid). **Chemistry Deep Dive**: Explain the molecular interactions: how does the substitute replicate or fail to replicate original's functionality, what chemical reactions differ, how does this affect: gluten development, protein denaturation, starch gelatinization, fat emulsification, leavening reactions, browning reactions (Maillard, caramelization). **Recipe Reformulation**: Provide the complete reformulated recipe using top 2 substitutes: specify if other ingredients need adjustment (increase/decrease to compensate), if technique modifications are required, if equipment needs change, if resting times differ, if storage differs. **Troubleshooting Protocol**: Common failures with each substitute and corrective actions: too dense/dry/wet/crumbly/tough/flat/burnt/undercooked - with scientific explanation and fixes. **Nutritional Analysis Comparison**: Create table comparing original vs each substitute: calories, protein, carbs, fiber, fat (saturated, mono, poly), key vitamins (A, D, E, B complex), minerals (iron, calcium, magnesium, zinc), anti-nutrients (phytates, oxalates), allergen profile, glycemic impact, inflammatory markers. **Batch Testing Protocol**: Provide mini-batch testing plan (1/4 recipe) with evaluation criteria before committing to full recipe. **Scaling Considerations**: How does substitute perform when recipe is doubled, halved, or multiplied by 10 (commercial scale). **Storage & Shelf Life**: How does substitution affect: room temperature stability, refrigeration requirements, freezing capability, shelf life timeline, quality degradation markers. **Cost Analysis**: Price per unit original vs substitutes (with current market data sources), cost per recipe, budget impact for regular use. **Additional Considerations**: Certifications (organic, non-GMO, fair trade if relevant), environmental impact comparison, sourcing recommendations (specific brands known to work well), cultural/ethical considerations. Priority optimization: [MAINTAIN TASTE / MAINTAIN TEXTURE / MAINTAIN NUTRITION / MINIMIZE COST] - rank this substitution project's priorities. Include confidence level (1-10) for each recommendation based on peer-reviewed food science literature and professional test kitchen validation.
You are a culinary investigator specializing in reverse engineering professional restaurant dishes. Your mission: recreate [SPECIFIC DISH] from [RESTAURANT NAME / CUISINE TYPE] that I tasted at [LOCATION]. **Dish Intelligence Gathering**: First, I'll describe what I remember: [PROVIDE DESCRIPTION: appearance, plating style, portion size, temperature, textures present, flavors detected, cooking methods observed, garnishes, sauces]. Based on this, conduct your analysis. **Sensory Deconstruction**: Break down the dish into: **Visual Analysis** (plating pattern, component arrangement, color palette, height/architecture, garnish style, sauce application technique), **Textural Components** (list each distinct texture: crispy/crunchy/creamy/chewy/tender/gelatinous/airy - identify which components contribute each), **Flavor Profile Mapping** (identify: primary flavors, secondary notes, umami sources, acid components, bitter elements, sweet notes, fat content, spice level and type, aromatics present, finish/aftertaste). **Component Identification**: List each individual element of the dish: Protein (type, cut, weight estimate), Vegetable components (varieties, cutting style, cooking method), Starch/carb element (if present), Sauce/liquid element (consistency, base type), Garnishes (fresh herbs, microgreens, edible flowers, etc.), Textural additions (nuts, seeds, crisps, foams). **Culinary Technique Analysis**: For each component, identify likely cooking methods: protein (searing, roasting, sous vide, poaching, braising, grilling - with temp and time estimates), vegetables (blanching, roasting, sautéing, raw, pickled), sauce preparation (reduction, emulsion, vinaigrette, beurre blanc, gastrique - technique and ingredients), special techniques (smoking, dehydrating, spherification, espuma, tuile-making). **Ingredient List Reverse Engineering**: Provide comprehensive ingredient list with quantities for [NUMBER] servings: organized by component, include brand recommendations where relevant (especially for specialty items), note quality tiers (where premium ingredients matter vs where standard is fine), identify hard-to-source items with substitution options. **Equipment Requirements**: List necessary equipment: essential items (can't make without), helpful items (makes easier), professional tools (if replicating exact presentation), alternatives for home kitchen. **Preparation Timeline**: **Day Before**: Mise en place, advance preparations, overnight marinations/brining. **Day Of**: Timeline working backwards from plating: 2 hours before, 1 hour before, 30 min, 15 min, final 5 min assembly. Indicate which tasks can be done simultaneously. **Step-by-Step Replication Protocol**: For each component provide detailed instructions: precise temps and times, visual/sensory cues for doneness, professional techniques explained for home cook, where precision matters vs where flexibility exists, common mistakes to avoid, how to recover if something goes wrong. **Plating & Presentation Guide**: Describe professional plating sequence: sauce/base application (swipe, pool, dots, drizzle), main component placement (angle, height, position), supporting elements arrangement, garnish placement (purposeful, not random), final touches (flaky salt, oil drizzle, microgreens). Include overhead view sketch description and side view for height elements. **The Secret Elements**: Identify likely X-factors that make restaurant version special: specialty ingredients (house-made component, imported item, seasonal ingredient), professional equipment advantages (high-BTU burner, combi oven, blast chiller, specific pan), technique mastery (years of practice required), recipe secrets (unusual ingredient combinations, specific timing, temperature precision). **Taste Testing & Refinement**: Provide calibration system: first attempt evaluation checklist, adjustments to consider (salt level, acid balance, fat content, cooking temps, timing), iteration notes for version 2.0, how to know when you've nailed it. **Cost Analysis**: Ingredient cost per serving (home kitchen vs restaurant pricing), equipment investment if needed, time investment (labor cost equivalent), value proposition (cost to make vs cost to order). **Variations & Personalization**: 3 ways to modify dish: dietary adaptations (vegetarian/vegan/gluten-free/dairy-free), flavor profile shifts (spicier, lighter, richer), seasonal variations, simplification for weeknight version. **Authenticity vs Accessibility**: Rate achievability for home cook: technical difficulty (1-10), ingredient accessibility (1-10), time feasibility (1-10), equipment requirements (1-10), overall success probability (%). Identify which corners can be cut with minimal impact and which elements are non-negotiable for dish integrity. **Wine/Beverage Pairing**: What the restaurant likely serves with this, plus home alternatives. **Chef Notes**: Insights into why chef made certain decisions, what cooking school techniques are employed, how this dish reflects cuisine tradition or innovation. Include confidence level (1-10) for each major identification based on culinary training, similar dishes studied, and logical deduction. If certain elements are ambiguous, provide most likely options with probability %.
Act as a food microbiologist and fermentation specialist. Create a comprehensive, scientifically-grounded fermentation guide for [SPECIFIC FERMENTATION PROJECT: kimchi/kombucha/sourdough starter/lacto-fermented pickles/miso/tempeh/kefir/yogurt/sauerkraut]. Skill level: [BEGINNER/INTERMEDIATE/ADVANCED]. **Fermentation Science Foundation**: Explain the microbiology: which beneficial bacteria/yeasts are responsible (Lactobacillus species, Saccharomyces, etc.), how they work (metabolic processes, acid/alcohol production), what conditions favor good microbes vs pathogenic organisms, pH changes throughout fermentation (ideal pH ranges), temperature effects on fermentation speed and quality. **Safety Critical Information** - READ FIRST: Danger signs (mold types: which are ok vs dangerous, off-odors that mean discard, unusual colors), food safety principles (how fermentation preserves food, when fermentation fails), immune-compromised considerations, pregnancy/children safety notes, proper sanitation vs over-sanitation (why some microbes are beneficial). **Equipment & Vessel Selection**: Primary fermentation vessel (material: glass/ceramic/food-grade plastic - why it matters, size calculation for batch, wide-mouth vs narrow, with/without airlock), secondary containers (if applicable), weights to keep vegetables submerged, pH strips or meter (if recommended), temperature monitoring, labels and dating system, specific brands known to work well. **Ingredient Specifications**: Main ingredient (organic vs conventional considerations, variety selection if relevant, freshness indicators, washing protocol), salt type and quality (why iodine-free matters, mineral salt vs table salt, exact calculation: % by weight), water (chlorine removal methods, mineral content considerations), starter culture (if needed: where to source, how to maintain, alternatives), additional flavoring ingredients (optional: when to add, how much, effects on fermentation). **Step-by-Step Fermentation Protocol**: **Phase 1 - Preparation** (sterilization of equipment vs simple cleaning - what's actually needed, ingredient prep, brine/mixture creation if applicable, initial pH if measuring). **Phase 2 - Active Fermentation** (assembly/packing technique, achieving anaerobic conditions, initial temperature, burping schedule if needed, daily monitoring checklist: visual checks, smell tests, taste progression, pH monitoring, troubleshooting signs to watch for). **Phase 3 - Maturation** (when active fermentation slows, temperature transitions, duration, flavor development markers). **Phase 4 - Harvest & Storage** (how to know when done: time/pH/taste indicators, decanting/processing if needed, storage containers, refrigeration protocol, shelf life expectations, continuing maturation notes). **Timeline & Expectations**: Create day-by-day guide: Day 1 (what to expect), Day 2-3 (bubbling, aroma changes), Day 4-7 (peak activity), Week 2+ (maturation signs), with photos descriptions at each stage. Include seasonal variations (summer vs winter fermentation speed). **Troubleshooting Matrix**: Common issues with scientific explanation and fixes: **Too slow**: causes (temperature, salt %, old starter) + solutions. **Too fast**: risks and management. **Mold formation**: types (white kahm yeast vs dangerous molds), removal technique, when to start over. **Off odors**: sulfur smells (normal in some ferments), putrid smells (danger), how to distinguish. **Texture issues**: too soft, too firm, slimy - causes and whether salvageable. **No acidity developing**: salt too high, temperature too low, contaminated water - diagnostics. **Exploding containers**: pressure management, proper vessels. **Advanced Optimization**: Variables to experiment with (once basics mastered): temperature control for flavor profiles, salt percentages effects (2% vs 3% vs 5%), starter culture variations, aging duration impacts, secondary fermentation techniques, seasonal ingredient variations, blending batches. **Nutritional & Health Benefits**: Probiotic strain identification (CFU estimates if known), bioavailability of nutrients (how fermentation increases vitamin/mineral absorption), digestive benefits (enzymes, pre-digestion of proteins/carbs), research-backed health claims vs anecdotal, comparison to store-bought versions (probiotic content, cost, quality). **Scaling Guidance**: How to scale recipe from starter batch (1 quart) to production quantity (5 gallons), equipment changes needed, maintaining consistency across batches, batch numbering and record-keeping for quality control. **Cultural & Historical Context**: Origins of this fermentation tradition, regional variations, traditional methods vs modern adaptations, seasonality in traditional practice, cultural significance. **Lifecycle Management**: If ongoing culture (like sourdough, kombucha): feeding/maintenance schedule, how to strengthen weak culture, taking breaks (hibernation methods), sharing culture, troubleshooting declining quality, genetic drift over time, when to start fresh. **Economic Analysis**: Startup costs (equipment), per-batch ingredient costs, cost comparison to purchasing equivalent product, time investment (active hands-on vs passive fermentation), yield per batch. **Recommended Resources**: Books for deeper learning, online communities (with safety vetting), suppliers for specialty ingredients/equipment, testing services if wanting lab analysis. **Recipe Variations**: Once master recipe is established, provide 3 variations: traditional regional version, modern flavor twist, accelerated/simplified version for busy schedules. Include confidence levels (1-10) for each recommendation, based on peer-reviewed food science, traditional practices validation, and personal fermentation experience. Note: Always emphasize when in doubt